1 c. scalded milk
1 cake yeast or 2 pkg. dry yeast, dissolved in 1/4 c. warm water
1/2 c. butter
1/2 c. sugar
2 eggs, beaten
1/2 tsp. salt
4 c. flour plus 2 tbsp.

Mix as you would hot rolls, let rise until double in size. Pinch off into small pieces of dough; dip into 1 stick melted butter, then into the Sugar Mixture, then chopped nuts. Place into a fluted pan. Let rise until double in size.

Bake at 350°F for 45 minutes.

Sugar Mixture:

1/2 cup white sugar
4 tablespoon cinnamon
1/2 cup brown sugar